Description
Made with various vegetables, this amazing soup recipe is, without a doubt, very good for your health. Whatever the season is, minestrone with vegetables and pasta should be one of your staple food.
Ingredients
Scale
2 tbsp. extra-virgin olive oil
4 cloves garlic (minced)
1 large onion (diced)
1 large carrot (diced)
2 stalks celery (diced)
1 1/2 c. green beans (trimmed and cut into 1/2 inches)
1 tsp. each dried oregano and basil
1 can unsalted diced tomatoes (28 oz)
6 c. chicken broth
1 can kidney beans (15 oz)
salt and pepper
1 c. pasta (of your choice)
1/3 c. parmesan cheese
2 tbsp. fresh basil (chopped)
Instructions
- In a large pot, heat olive oil over high heat. Add onion and cook for about 3 to 5 minutes or until translucent.
- Add celery and carrots. Cook for 5 minutes or until they start to soften.
- Add green beans, oregano, and basil. Cook for about 3 minutes. Season with salt and pepper.
- Add chicken broth as well as the diced and crushed tomatoes. Bring to a boil and then reduce the heat to medium. Simmer for 10 minutes.
- Stir in pasta and kidney beans. Cook until the vegetables are tender. Season with more salt if needed.
- Top with parsley and grated parmesan cheese before serving.
Notes
You can use any type of pasta that you want (spaghetti, spiral, macaroni, etc.). If desired, substitute the pasta with rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Italian, Mediterranean